📝 About This Recipe
Sauerbraten is Germany’s beloved national dish, traditionally requiring days of marinating to transform a tough cut of beef into a fork-tender masterpiece. This Instant Pot version captures the iconic sweet-and-sour profile—tangy vinegar, aromatic cloves, and sweet gingersnap cookies—in a fraction of the time. The result is a velvety, mahogany-colored gravy and meat so succulent it melts on the tongue, bringing the cozy warmth of a Bavarian gasthaus straight to your kitchen.
🥗 Ingredients
The Beef & Marinade
- 3.5 pounds Beef Chuck Roast (trimmed of excess fat)
- 1 cup Red Wine Vinegar (high quality for best acidity)
- 1 cup Dry Red Wine (such as Pinot Noir or Merlot)
- 1 cup Beef Broth (low sodium)
- 1 large Yellow Onion (thickly sliced)
- 2 medium Carrots (chopped into 1-inch chunks)
Spices & Aromatics
- 6-8 pieces Juniper Berries (lightly crushed to release oils)
- 4 pieces Whole Cloves
- 2 pieces Bay Leaves
- 1 teaspoon Black Peppercorns (whole)
- 2 teaspoons Kosher Salt (plus more to taste)
- 2 tablespoons Vegetable Oil (for searing)
The Signature Gravy
- 3/4 cup Gingersnap Cookies (crushed into fine crumbs)
- 2 tablespoons Brown Sugar (packed)
👨🍳 Instructions
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1
Pat the beef roast thoroughly dry with paper towels and season generously on all sides with kosher salt and freshly cracked black pepper.
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2
Set your Instant Pot to 'Sauté' mode on high. Add the vegetable oil and wait until it is shimmering and hot.
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3
Sear the beef for 5-7 minutes per side until a deep, dark brown crust forms. Do not rush this; the Maillard reaction provides the base flavor for your gravy. Remove the meat to a plate.
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4
Add the sliced onions and carrots to the pot. Sauté for 3-4 minutes until the onions begin to soften and pick up the browned bits (fond) from the bottom.
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5
Deglaze the pot by pouring in the red wine vinegar and red wine. Use a wooden spoon to scrape every bit of caramelized goodness off the bottom to prevent a 'burn' notice.
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6
Stir in the beef broth, juniper berries, cloves, bay leaves, peppercorns, and brown sugar.
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7
Place the seared roast back into the pot, nestled amongst the vegetables and liquid.
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8
Secure the lid and set the valve to 'Sealing'. Select 'Pressure Cook' on High for 70 minutes.
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9
When the timer beeps, allow the pressure to release naturally for at least 15 minutes before venting any remaining steam. This keeps the meat juicy.
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10
Carefully remove the roast to a cutting board and tent with foil to rest. Strain the cooking liquid through a fine-mesh sieve into a large bowl, discarding the solids (spices and mushy vegetables).
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11
Return the strained liquid to the Instant Pot and select 'Sauté' mode again. Bring the liquid to a simmer.
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12
Whisk in the crushed gingersnap cookies. Continue to simmer and whisk for 3-5 minutes as the cookies dissolve and thicken the sauce into a glossy, velvety gravy.
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13
Slice the beef against the grain into thick slabs and arrange on a platter. Pour a generous amount of the gingersnap gravy over the meat before serving.
💡 Chef's Tips
For the most authentic flavor, use gingersnaps that contain real ginger and molasses; they are the secret to the gravy's thickness and tang. If you have time, marinate the beef in the vinegar and wine mixture for 24 hours in the fridge before cooking to deepen the 'sauer' profile. Always sear the meat until it is dark brown; a grey roast will result in a pale, flavorless sauce. If the gravy is too tart for your liking, add an extra tablespoon of brown sugar at the end to balance the acidity. Don't skip the natural pressure release, as quick-releasing can cause the muscle fibers to contract and become tough.
🍽️ Serving Suggestions
Serve with traditional German Potato Dumplings (Kartoffelklöße) to soak up the incredible gravy. A side of braised Red Cabbage (Rotkohl) provides a beautiful color contrast and complementary sweetness. Pair with a crisp German Riesling or a malty Doppelbock beer to cut through the richness. For a simpler side, wide egg noodles tossed in butter and parsley work beautifully. Finish the meal with a warm apple strudel for the ultimate German culinary experience.